Making of Nihonshu

The making of nihonshu involves a so-called multiple and parallel fermentation process where steamed rice added with a particular mold (called koji) is first converted into sugar, and then that sugar is converted to alcohol by yeast known as kobo. A range of variables bring out various complex flavors and quality differences, such as the type of rice used, the degree to which the rice is polished, the types of kobo incubated with and added to koji and a yeast starter (called shubo), water quality, and overall process control. Traditionally, sake-making is controlled by a chief brewer called a toji with his masterful experiences and rich sensibility. In recent years, however, more breweries have been using advanced production technology to achieve their intended sake quality.

Types

Nihonshu is classified into different types, namely, ginjo, daiginjo, junmai, honjozo, and so on, depending on the proportion of polished rice used and whether or not distilled brewer’s alcohol is added.
In recent years, by increasing the overall proportion of polished rice, breweries make daiginjo more often, a premium grade of sake signified by its exceedingly aromatic flavor. On the other hand, quite a few people favor junmai for its subdued smoothness and dry flavor, which they think is a panache of nihonshu. More diverse sake choices may be offered in the future, as it gains more fans around the world.

Temperature to serve

Nihonshu is served in a broad temperature range. Drinking heated sake is called kan, which is preferred during the colder seasons. Now increasingly common is reishu or cold sake, which is served chilled in the summer. Either way, temperature must be adjusted by placing a sake server in hot water or immersing a bottle in ice: without adding hot water or ice directly to the nihonshu. On the other hand, some kinds of nihonshu are more often served at room temperature in order to appreciate their distinct texture.

Receptacles

The highly aromatic daiginjo is better served in a glass so that one can enjoy its flavor by pouring it from the rim. On the other hand, many of the traditional Japanese sake receptacles are earthenware, porcelain and lacquerware. Sake with a dry flavor or rich presence in the mouth is better served in a small sake cup called an ochoko or its larger and deeper counterpart called a guinomi. Its fine palate, visual delight, atmosphere, and the feeling of the serving vessel to the touch all contribute to the drinking culture of sake.

Sake and ceremony

Traditional Japanese wedding ceremonies have a ritual known as San San Kudo, which literally means “three-times-three exchange.” Sake is poured into a small, a medium, and a large lacquered cup which are stacked on top of each other. The bride takes three sips, the groom then takes three sips, followed by three more sips by the bride from the cups. The ritual is intended to bind the couple, their families and relatives. Furthermore, in a drinking banquet where intangible yet intimate communication takes place, the host and their guests pour sake for each other. These courtesies and formalities at drinking scenes in contemporary Japan have been shaped in this historical context.

Izakaya, Aka-chochin, and Tachinomi

Drinking helps people to be frank about what is on their minds and more intimate with friends and colleagues, or to get to know more about unseen personal inner characters. Eateries serving sake naturally originated to provide a place that served familiar food alongside sake. For Japan and its drinking culture, the typical places are known as Izakaya (Japanese-style tavern), Aka-chochin (a bar hanging red lantern outside), or Tachinomi (stand-and-drink). One may find it challenging to get into a popular and crowded Izakaya, but the culinary experience gained there is rather different from a ryoutei, a traditional Japanese restaurant serving a full-course meal.